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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":488,"pronunciation":515,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"nativeName":532,"countrySlug":533,"region":534,"baseServings":456,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":529,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Not for this dish. The potatoes need to be fully cooked before they are layered, because the sour cream sets and browns long before raw slices would soften. Boiling them in their skins first also keeps them from absorbing water, so they slice into firm coins that hold their shape through baking.","Can I use raw potatoes instead of boiling them first?",{"answer":398,"question":399},"Usually because the boiled potatoes were still wet or were peeled before boiling and took on water, or because low-fat sour cream was used. Drain the potatoes thoroughly and let the steam evaporate before slicing, use full-fat sour cream, and bake uncovered so moisture can escape rather than condensing back into the dish.","Why did my potato bake come out watery?",{"answer":401,"question":402},"Hungarian kolbász — a smoked, coarse pork sausage heavily seasoned with sweet paprika. Polish kielbasa is the closest common substitute and behaves the same way in the oven. Avoid fresh, unsmoked sausages, which release raw-tasting fat, and avoid anything with fennel or Italian seasoning, which fights the paprika.","What sausage is right for rakott krumpli?",{"answer":404,"question":405},"Yes. Layer the whole dish, cover it and refrigerate for up to a day, then add about 10 minutes to the baking time to account for it starting cold. Do not pour the sour cream over more than a few hours in advance, though, or the potatoes absorb it and the top layer bakes dry instead of forming a browned crust.","Can I assemble it ahead of time?",{"answer":407,"question":408},"Boil them for 9 to 10 minutes, then cool them immediately in cold water and peel them once they are properly cold. Warm eggs tear when sliced and the yolks crumble. An egg slicer gives the most even results, but a thin sharp knife wiped clean between cuts works fine.","How do I get hard-boiled eggs that slice cleanly?",[410,411,412,413,414,415],"Boil the potatoes whole and unpeeled the day before if you can — cold, firm potatoes slice far more cleanly than warm ones.","Slice everything about 5 mm thick. Thin slices collapse into mash and thick ones leave the layers separating on the plate.","Season each potato layer as you build it. Seasoning only the sour cream leaves the middle of the dish bland.","Slacken the sour cream with a few tablespoons of milk. Undiluted, it sits on top instead of running down between the layers.","Rest the bake for ten minutes out of the oven or the first portion will slide apart on the way to the plate.","If the top is pale after the baking time, give it three minutes under the grill until it blisters and browns in patches.","🥔","Rakott krumpli is three cheap ingredients arranged in layers and baked. Potatoes are boiled in their skins and sliced into thick coins, hard-boiled eggs are sliced alongside them, smoked paprika sausage goes in for salt and colour, and sour cream loosened with a little milk is poured over the lot before it goes into the oven. What comes out is soft and comforting in the middle with browned, slightly crisp edges where the cream has caught on the dish. The word rakott means layered, and that is the whole concept — there is no sauce to make, nothing to brown, and no technique beyond slicing evenly. It is the dish Hungarian students learn first, and it stays in the rotation for life.","Every European kitchen has a potato bake, and the Hungarian one distinguishes itself in two ways: hard-boiled eggs and sour cream instead of a béchamel or a cheese sauce. The eggs are not a garnish — sliced through each layer, they turn a side dish into a complete meal and add protein without meat, which is precisely why the dish took hold. It is thrift food in origin: potatoes, eggs and a little sausage were what a household reliably had, and layering them stretched a small amount of expensive smoked meat across six portions.\n\nSour cream is doing the work that cream sauces do elsewhere, and it does it better in this context. Tejföl is tangy enough to cut through the starch of the potatoes and the fat of the sausage, so the bake tastes lighter than a gratin dauphinois even though it contains just as much dairy. It also thickens as it bakes rather than needing to be thickened first, which is why the recipe has no roux and takes about twenty minutes of hands-on work.\n\nThe dish is genuinely everyday food, and Hungarians treat it that way — there is no ceremony attached to it, no holiday it belongs to, and no restaurant version worth seeking out. It is what appears on a Tuesday, what gets made when someone needs feeding cheaply, and what turns up in canteens and school kitchens across the country. The one real variable is which sausage goes in. Hungarian kolbász, smoked and heavily seasoned with paprika, is the standard, and it matters more than anything else in the dish: it seasons every layer it touches. A meat-free version, made with just potatoes, eggs and sour cream, is entirely normal and has its own name.","Refrigerate up to 3 days. Reheat covered in a 170°C oven for about 20 minutes so the top does not dry out, or uncovered for the last 5 minutes if you want the crust back. It does not freeze well — boiled potato turns grainy after thawing and the sour cream weeps, leaving a watery dish. If you want to get ahead, boil the potatoes and eggs up to two days early and assemble on the day.",[421,422,423,424],"Potatoes are boiled in their skins so they stay firm enough to slice into clean coins rather than crumbling.","The sour cream is loosened with milk and seasoned first, so it pours evenly instead of sitting in clumps.","Uses a genuinely smoked paprika sausage, which seasons every layer rather than sitting on top as a garnish.","Ready in about an hour with roughly twenty minutes of actual work, most of which is slicing.",[426,427,428],"Deep ovenproof dish, about 20 by 30 cm","Large pot for boiling the potatoes","Egg slicer or a thin sharp knife",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,38,4,890,21,540,[437],"A sharp cucumber or pickled beetroot salad, which cuts the richness better than anything else on a Hungarian table.",[439,442,445],{"name":440,"description":441},"Meat-free rakott krumpli","Potato, egg and sour cream only, seasoned harder and often finished with breadcrumbs. A common Friday and Lenten dish in Hungary.",{"name":443,"description":444},"With cheese on top","A layer of grated semi-hard cheese under the final sour cream gives a browner, chewier crust. Not strictly traditional but very widespread.",{"name":446,"description":447},"Rakott kelkáposzta","The same layering principle built on blanched savoy cabbage and minced pork instead of potato. A different dish that follows the identical method.",[449,455,459,463,468,471,475,480,484],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.2,"potato","waxy potatoes, similar in size","kg","For the bake",{"qty":456,"ref":457,"name":457,"unit":458,"group":454},6,"eggs","piece",{"qty":460,"name":461,"unit":462,"group":454},300,"smoked Hungarian paprika sausage, in 5 mm coins","g",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},500,"sour-cream","full-fat sour cream","ml",{"qty":432,"ref":469,"name":469,"unit":470,"group":454},"milk","tbsp",{"qty":472,"ref":473,"name":474,"unit":462,"group":454},30,"butter","butter, for the dish and dotting the top",{"qty":476,"ref":477,"name":478,"unit":479,"group":454},1,"paprika","Hungarian sweet paprika","tsp",{"qty":481,"ref":482,"name":483,"unit":470,"group":454,"optional":8},3,"breadcrumbs","dry breadcrumbs",{"qty":485,"name":486,"unit":487,"group":454},null,"salt and black pepper","to taste",[489,494,497,501,504,508,512],{"tip":490,"text":491,"title":492,"timerSeconds":493},"Cold potatoes slice cleanly. If you have time, boil them the day before and refrigerate.","Put the whole unpeeled potatoes into a pot of cold salted water, bring to a boil and cook for 20 to 25 minutes, until a knife enters the centre with slight resistance. Drain and leave them to steam dry and cool — undercooked by a shade is better than falling apart.","Boil the potatoes in their skins",1350,{"text":495,"title":496,"timerSeconds":435},"Lower the eggs into boiling water and cook for 9 minutes, then transfer them straight into cold water. Peel once completely cold and slice into 5 mm rounds, wiping the knife between cuts so the yolks stay whole.","Hard-boil the eggs",{"text":498,"title":499,"timerSeconds":500},"Whisk the sour cream with the milk, half a teaspoon of salt and a good grind of black pepper until it is smooth and pourable. Fry the sausage coins in a dry pan over medium heat for 3 to 4 minutes, just until the fat runs orange and the edges curl.","Prepare the sour cream and the sausage",210,{"text":502,"title":503},"Peel the cooled potatoes — the skins should slip off under your thumb — and slice them into 5 mm coins. Heat the oven to 190°C and butter the baking dish generously right up the sides.","Slice and season the potatoes",{"tip":505,"text":506,"title":507},"Season every potato layer as you go. Salt in the cream alone never reaches the middle of the dish.","Lay a third of the potato slices over the base, overlapping slightly, and season with salt and pepper. Add half the egg slices and half the sausage, then spoon over a third of the sour cream. Repeat, and finish with a final layer of potato and the remaining sour cream spread right to the edges.","Build the layers",{"text":509,"title":510,"timerSeconds":511},"Dust the top with the sweet paprika, scatter over the breadcrumbs if using, and dot with the remaining butter. Bake uncovered for 35 to 40 minutes, until the surface is blistered and browned in patches and the cream is bubbling up around the edges.","Top and bake",2250,{"text":513,"title":514},"Take the dish out and let it stand for 10 minutes. The layers set as they cool slightly, so a rested bake lifts out in neat squares while a hot one slides apart on the spatula.","Rest before cutting","RAH-kot KROOM-plee",[517,521,525],{"note":518,"swap":519,"original":520},"Kielbasa is closest. Chorizo works but pushes the flavour Spanish. Bacon needs rendering first, and you lose the paprika colour that runs through the dish.","Kielbasa, Spanish chorizo, or thick-cut smoked bacon","Hungarian smoked paprika sausage (kolbász)",{"note":522,"swap":523,"original":524},"Crème fraîche is richer and browns beautifully. Yogurt is thinner and can separate slightly at the edges, though in a bake that matters far less than in a sauce.","Crème fraîche, or full-fat Greek yogurt loosened with milk","Sour cream",{"note":526,"swap":527,"original":528},"A meat-free rakott krumpli of just potato, egg and sour cream is a standard Hungarian version, not a compromise. Add extra salt and a teaspoon of sweet paprika to make up the seasoning.","Leave it out entirely","Sausage","rakott-krumpli","Rakott Krumpli (Layered Potato and Egg Bake)","Rakott Krumpli","Rakott krumpli","hungary","Nationwide",25,60,10,"easy",[540],"main",[],[451,457,465],[544,547,549,551],{"alt":545,"src":546},"Baked Hungarian rakott krumpli with layers of potato, sliced egg and paprika sausage under a browned sour cream top","\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-1x1.jpg",[554,555,556,557,558,457,559],"rakott krumpli","hungarian","potato bake","casserole","sour cream","kolbasz","2026-08-20","dishroute-kitchen","The Hungarian weeknight casserole: sliced boiled potato, hard-boiled egg and smoked paprika sausage layered with sour cream and baked until the top blisters and the edges catch.",{"en":564},"\u002Frecipe\u002Frakott-krumpli",{"items":566,"total":537,"page":476,"limit":826,"hasMore":827},[567,601,633,660,685,714,739,763,788,798],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":533,"region":572,"baseServings":573,"prepMinutes":536,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":560,"updatedAt":560,"authorSlug":561},"dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","Budapest",12,45,180,"hard",[578],"dessert",[580],"vegetarian",[457,582,473,583],"flour","cocoa",[585,588,590,592],{"alt":586,"src":587},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[595,596,597,598,599,600],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry",{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":533,"region":606,"baseServings":456,"prepMinutes":472,"cookMinutes":607,"difficulty":608,"course":609,"diet":611,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",165,"medium",[610],"soup",[612],"dairy-free",[614,477,615,451,616],"beef-shank","onion","caraway",[618,621,623,625],{"alt":619,"src":620},"Deep bowl of Hungarian gulyas soup with beef, potato cubes and pinched csipetke noodles in red paprika broth","\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[628,629,555,477,630,631,632],"gulyas","goulash soup","beef soup","csipetke","bogracs",{"slug":634,"title":635,"shortTitle":636,"nativeName":636,"countrySlug":533,"region":637,"baseServings":432,"prepMinutes":472,"cookMinutes":638,"difficulty":608,"course":639,"diet":640,"mainIngredients":643,"images":645,"keywords":655,"publishedAt":560,"updatedAt":560,"authorSlug":561},"halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","The Tisza and Danube river towns",70,[610],[641,642,612],"pescatarian","gluten-free",[644,477,615],"carp",[646,649,651,653],{"alt":647,"src":648},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[634,656,644,477,657,658,659],"hungarian fish soup","szeged","river fish","christmas eve",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":533,"region":534,"baseServings":432,"prepMinutes":472,"cookMinutes":665,"restMinutes":472,"difficulty":608,"course":666,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta",100,[667,540],"appetizer",[],[670,477,465,582],"veal",[672,675,677,679],{"alt":673,"src":674},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[682,555,683,477,670,558,684],"hortobagyi palacsinta","savoury crepes","starter",{"slug":686,"title":687,"shortTitle":688,"nativeName":688,"countrySlug":533,"region":689,"baseServings":456,"prepMinutes":690,"cookMinutes":9,"restMinutes":691,"difficulty":538,"course":692,"diet":694,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":560,"updatedAt":560,"authorSlug":561},"korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","Great Plain and Lake Balaton",15,240,[667,693],"snack",[580,642,695],"nut-free",[697,473,477,616],"quark",[699,702,704,706],{"alt":700,"src":701},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[686,709,710,711,712,667,713],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda",{"slug":715,"title":716,"shortTitle":717,"nativeName":717,"countrySlug":533,"region":534,"baseServings":456,"prepMinutes":472,"cookMinutes":718,"restMinutes":719,"difficulty":538,"course":720,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":560,"updatedAt":560,"authorSlug":561},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[721,693],"street-food",[580],[582,451,724,465],"garlic",[726,729,731,733],{"alt":727,"src":728},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[715,555,736,724,558,737,738],"fried bread","street food","market snack",{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":533,"region":534,"baseServings":432,"prepMinutes":690,"cookMinutes":743,"difficulty":538,"course":744,"diet":746,"mainIngredients":747,"images":750,"keywords":760,"publishedAt":560,"updatedAt":560,"authorSlug":561},"lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó",35,[540,745],"side",[642,612],[748,749,615,477],"bell-pepper","tomato",[751,754,756,758],{"alt":752,"src":753},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika sauce","\u002Fimages\u002Frecipes\u002Flecso\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-1x1.jpg",[740,555,761,749,477,762,580],"pepper 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